Effect of Wet Aging on Color Stability, Tenderness, and Sensory Attributes of <i>Longissimus lumborum</i> and <i>Gluteus medius</i> Muscles from Water Buffalo Bulls

The present study aimed to investigate the effect of wet aging on meat quality characteristics of <i>Longissimus lumborum</i> (LL) and <i>Gluteus medius</i> (GM) muscles of buffalo bulls. Meat samples from six aging periods, i.e., 0 day (d) = control, 7 d, 14 d, 21 d, 28 d, and 35 d, were evaluated...

Celý popis

Podrobná bibliografie

Hlavní autoři:	Muhammad Hayat Jaspal, Iftikhar Hussain Badar, Osama Bin Amjad, Muhammad Kashif Yar, Muawuz Ijaz, Adeel Manzoor, Jamal Nasir, Bilal Asghar, Sher Ali, Kashif Nauman, Abdur Rahman, Um Ul Wara
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2021-07-01
Edice:	Animals
Témata:	aging metmyoglobin sensory attributes cooking loss shear force value myofibrillar fragmentation index
On-line přístup:	https://www.mdpi.com/2076-2615/11/8/2248
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!